Dough, sauce, cheese — dialed in perfectly.
The ideal dough ball weight depends on pizza size and thickness. For a 12-inch Neapolitan: ~250g. For NY style: ~300g. For thin crust: ~200g. The formula: Area (in²) × thickness factor × 28.35g. Pizza dough is typically 60-65% hydration with bread flour (12-14% protein). Neapolitan uses 00 flour and 60% hydration for a soft, pillowy crust. NY uses bread flour at 63% for chewy structure. The most important variable is oven temperature: professional pizza ovens reach 430-500°C (800-900°F), cooking a Neapolitan in 60-90 seconds. Home ovens max at 260-290°C — use a pizza steel (conducts heat 20× better than a baking sheet) placed on the highest rack for the closest approximation. Let dough ferment 24-72 hours cold for complex flavor development.